"You can adjust the amount of jalapeños and chipotles to your preference of zest and zing; we like it spicy. The recipe makes a lot, but it can be cut in half. We eat it with chips and go through it quickly." -Doris R. Durkee, St. Charles, MO

Doris R. Durkee
Recipe by Cooking Light August 2004

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Recipe Summary

Yield:
16 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes in a colander; sprinkle with salt. Toss gently; drain 30 minutes. Combine tomato mixture, corn, and next 9 ingredients (through beans) in a large bowl. Remove 1 chipotle chile from can; finely chop. Add chile and 8 teaspoons adobo sauce to corn mixture, stirring to combine. (Reserve remaining chiles and adobo sauce for another use.)

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Nutrition Facts

86 calories; calories from fat 12%; fat 1.1g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 4g; carbohydrates 17.1g; fiber 4.1g; cholesterolmg; iron 1.3mg; sodium 253mg; calcium 25mg.